Grilled Shrimp on a Stick with Corn, Bacon & Tomato is a great way to celebrate summer flavors. Seasonal fresh corn and ripe tomatoes are flooding the Farmer’s Markets and they go famously together with grilled shrimp. Fresh Corn + Vine Ripe Tomatoes are where it’s at right now for all things summer. I can’t pick my tomatoes quick enough – they are in full on production mode. So, get ready for tomato recipes to come! AND there is nothing like fresh corn from the Farmer’s Market. Make the most of these peak season finds before summer ends. Shrimp get a little love from a chipotle marinade, kicking it up…
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Buttery Macadamia nuts coat this Pacific Red Snapper for a sweet and nutty crunch that pairs perfectly with a slightly smoky mango sauce. Micro greens that are dressed in a mango vinaigrette add that needed freshness to take this meal to fine dining status. Why Macadamia Nuts? I love using macadamia nuts in place of peanuts for most recipes. My daughter has a peanut allergy, so whenever something calls for peanuts, I break out the macadamia nuts. They have a rich, buttery taste and are fairly mild in flavor, which works perfectly as a substitute. Can’t Find Snapper? This meaty snapper can also be substituted. You can use cod or…
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Golden seared sea scallops on a bed of Banza tropical rice with mango, coconut, macadamia nut and fresh lime with a guajillo mango sauce. Ready in 20 minutes and perfect for your guests that crave elegance while still watching what they eat. Banza rice is made from chickpeas and delivers the flavor and texture of rice only with less carbs and more protein. What is Banza? When I was asked to try Banza rice and pasta, of course I said YES! Banza rice and pasta is made from chickpeas, which means it’s perfect for anyone on a gluten free diet, vegetarians, vegans or people watching their carbs. Did you know…
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Chili- Garlic Head On Shrimp deliver all the flavor with papaya salad drizzled in hot honey and lime juice and coconut lime rice. I used to love catching shrimp off the docks. My brother and I would lay on our stomachs with nets and scoop up the shrimp that clung to the piers down at the marina. Once we had a nice bowl full, off we went back to the boat to cook them up (well, my mom cooked them up for us). Whenever I get the chance to buy local head on shrimp, I jump at the chance. Cooking shrimp with their head on adds a HUGE amount of…
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Not sure what to do with that fresh caught Rainbow Trout? This simple lemon and fresh herb recipe brings out the flavor of this mild fish. I’ll show you how easy it is to grill up your catch of the day on your campfire. It’s the beginning of camping season and that means the kids are bringing beautiful Rainbow Trout back to the campsite. These fish clean up really quick and are a cinch to cook over the campfire. Before I head out on my camping trips I always stuff a bag full of fresh cut herbs. A snip of everything I have in my garden. From sage, dill and…
